Cook sprouted moong in two cups of water for five minutes. Drain and keep aside.
Wash, peel and finely chop ginger. Wash and pat dry curry leaves.
Whisk together yogurt and gram flour thoroughly. Add two cups of water and mix well. Add jaggery and ginger. Remove stems and break red chillies into two. Crush peppercorns.
Cook yogurt mixture in a deep pan on medium heat, stirring continuously, till mixture thickens. Add cooked moong and cook for another three to four minutes.
Heat oil in a deep pan, add cumin seeds, fenugreek seeds, curry leaves and asafoetida. When seeds begin to change colour, add broken red chillies and crushed peppercorns. Add this to the kadhi.
Serve hot. |
